• Journal of the East Asian Society of Dietary Life
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• v.22 no.5
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• pp.642-648
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• 2012

In the present study, yakju was developed added with 100~400 g of meoru (Vitis coignetiae). We analyzed the volatile flavor compounds and investigated the sensory properties of meoru yakju. The volatile flavor compounds were isolated from in fusions by Porapak Q column adsorption. The concentrated flavor extract was analyzed and identified by GC (gas chromatography) and GC-MS (gas chromatography-mass spectrometry) analyses. Thirty-five compounds, including five alcohols, nine esters, seven acids, four hydrocarbons, three ketones, and seven other compounds, were identified. The total number and content of volatile flavor compounds in control yakju were the highest, but they decreased as the amount of added meoru increased. On the other hand, yakju containing 200 g of meoru was characterized by the highest content of ester compounds, and it was the most preferred in terms of flavor, color, taste, and over all acceptability. Based on these results, addition of 200 g of meoru to 1,715 g of control yakju was determined to be the optimal condition for making meoru yakju.

• Journal of Life Science
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• v.17 no.8 s.88
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• pp.1111-1114
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• 2007

The volatile flavor components of buckwheat (Fagopyrum esculentum Moench)-green tea were analyzed and identified. To make tea having good flavor and functional property, parched buckwheat (50%) was mixed with green tea (50%). The extraction of volatile flavor compounds of buckwheat-green tea was accomplished by a simultaneous distillation and extraction method using a Likens and Nickerson's extraction apparatus. The concentrated extract was analyzed and identified by gas chromatography and GC-mass spectrometry. The main volatile flavor components of buckwheat-green tea were compounds that originated from parched buckwheat and the green tea. The former were 15 pyrazines having roasted and nutty aroma and methylbutanals and furfural having sweet-aroma. The latter were nerolidol, linalool, indole, ${\beta}-ionone$ and geraniol etc having flower-like odor in green tea.

• Journal of Life Science
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• v.21 no.5
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• pp.739-745
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• 2011

The purpose of this study was to characterize the aroma of green tea blended with dried citrus fruits containing peeler. Whether middle or low grade green tea is consumed does not have an influence on health benefits, but it does havean influence on flavor. Therefore, two kinds of citrus fruits (mandarin orange and citron) were used to infuse the teas with aromatic flavors. This process turned unflavored tea into special tea with a good color and preferable flavor. Aroma compounds were extracted by SDE method. The concentrated aroma extracts were analyzed and identified by GC and GC-MS. The main aroma components of the green tea blended with mandarin orange were limonene (72.18%), (Z)-ocimene (8.29%), phenyl acetaldehyde (6.15%), ${\gamma}$-terpinene (5.14%), ${\beta}$-elemene (1.80%) and linalool (1.00%). The main aroma components of the green tea blended with citron were limonene (71.74%), ${\gamma}$-terpinene (9.76%), (Z)-ocimene (5.38%), (E)-ocimene (4.36%), linalool (1.00%) and ${\beta}$-mycrene (0.87%). The aromas of green tea blended with dried citrus fruits were mainly mono - and sesquiterpenic compounds.

• Food Science and Preservation
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• v.30 no.3
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• pp.492-501
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• 2023

In this study, we wanted to understand the impact of different decaffeination processes on aroma compounds of coffee. Therefore, we analyzed differences in physical characteristics and volatile aroma compounds profiles of regular coffee (RC), Swiss water process decaffeinated coffee (SWDC), and supercritical CO₂ decaffeinated coffee (SCDC) after roasting the coffee beans. The electronic nose analysis identified RC and SCDC as different groups which indicates that these groups volatile aroma compound compositions were different. The principal component analysis of volatile compound patterns identified using an electronic nose indicated that there was a large difference in volatile compounds between RC, which was not decaffeinated, and both decaffeinated SWDC and SCDC. The major aroma compounds of RC, SWDC and SCDC were propan-2-one and hexan-2-one which are ketone, and hexanal and (E)-2-pentenal which are aldehyde and 3-methyl-1-butanol which is an alcohol. After roasting, the composition of major volatile compounds appearing in the beans was similar, but the relative odor intensity was different. We identified 28 volatile aroma compounds from RC, SWDC, and SCDC using headspace-solid phase microextraction-gas chromatography/mass spectrometry (HS-SPME-GC/MS), and analyzed 10 major compounds that were present in high abundance, including furfural, 2-furanmethanol, 2,5-dimethylpyrazine, and 2-ethyl-3-methylpyrazine.

• Proceedings of the EASDL Conference
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• 2004.10a
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• pp.73-92
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• 2004

참기름은 높은 온도로 볶아 짜는 공정을 통해 제조되는데 이때 참깨의 성분 중 당과 단백질에 의한 Maillard 반응에 의해 향기성분인 pyrazine 화합물과 갈샐물질이 생성된다. 참깨의 볶는 방법, 온도 및 시간은 참기름의 맛과 향기에 중요한 인자가 될 수 있고 또한 참기름에 함유되어 있는 갈색물질과 향기성분인 pyrazine류가 생리활성을 나타낼 수 있는 가능성이 제기되어 본 연구에서는 참기름으로 부터 갈색화 관련 물질을 용매별로 분류하여 tyrosinase 저해 효과와 항상화 효과를 측정였고 pyrazine 유도체들의 혈소판 응집에 미치는 효과를 측정하였다. 갈색도가 높은 butanol, methanol 에서 농도 의존적으로 높은 tyrosinase 저해효과를 보였다. 또한 각종 radical 소거능을 측정한 결과 butanol 에서 높은 소거능을 보였다. 향기 성분에 다량 함유되어 있는 Pyrazine 유도체가 collagen 에 의해 유도된 혈소판 응집억제능을 측정한 결과 -methyl의 결합수가 많을수록 (2,3,5-trimethylpyrazine>2,5-dimethylpyrazine>pyrazine) 농도 의존적으로 높은 응집 억제효과를 나타내었다. 이상의 결과, 참기름 가공 공정에서 생성되는 갈색화관련 물질과 향기 성분인 pyrazine 유도체는 생리활성을 나타내는 물질임이 확인되어 기능성 식품에 다양하게 활용되기를 기대한다.

• 베이커리
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• no.6 s.443
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• pp.152-157
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• 2005

눈부신 햇살이 창가에 스며들고 싱그러운 이파리가 짙은 초록빛으로 물들어가는 초여름 오후, 각양각색의 꽃들이 탐스럽게 활짝 피어서 온 세상을 꽃향기로 가득 채운다. 꽃향기에 알싸하게 취하게 하는 화과자 스다레, 셋빼분홍장미, 나팔꽃, 봄정원의 풍경, 목단 등을 만들어 본다.

• Journal of Broadcast Engineering
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• v.22 no.5
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• pp.589-599
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• 2017

This paper introduces a system to reproduce the olfactory effect using the MPEG-V (ISO / IEC 23005) standard to verify the reliability of the fragrance used in the olfactory experiment Using the implemented system, with experiment participant wearing HMD(Head Mounted Display), we carried out one-to-one matching of aroma and scent object images, matching images of aroma and many scent objects, matching of aroma and fragrance object images, and analyzing distance preference. The results of the experiment showed that aroma of coffee, cocoa, banana, and peach aroma is suitable scent for testing. In case of coffee aroma with high matching accuracy, 10 ~ 20cm distance between smell and participant was more effective in image matching than 30cm. In the future, we can conduct the olfactory research for enhancing the sense of immersion and presence of virtual reality contents using the selected fragrance.

• Journal of Life Science
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• v.20 no.3
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• pp.350-355
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• 2010

This study was carried out in order to characterize the flavor of Pueraria radix-green tea. To make a new tea with good flavor and functional properties, Pueraria radix was mixed with green tea. Volatile flavor compounds of Pueraria radix-green tea were extracted by simultaneous distillations and extraction methods using a Likens and Nickerson's extraction apparatus. The concentrated extract was analyzed and identified by GC and GC-MS. Forty-nine compounds including $\beta$-selinene, $\beta$-caryophyllene, hexanal and nonanal were isolated and identified from Pueraria radix. Sixty-four compounds including nerolidol, linalool, linalool oxide and phenylethyl alcohol were isolated and identified from green tea. Eighty-two compounds including linalool, $\delta$-cadinene, limonene, $\beta$-caryophyllene and $\beta$-ionone were isolated and identified from Pueraria radix-green tea.

• Korean Journal of Food Science and Technology
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• v.28 no.6
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• pp.1033-1037
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• 1996

An attempt was made to analyze preservatives in flavor-containing curry and tomato ketchup without interference due to their of flavor components. Samples were steam-distillated and extracted with ether. Sorbic acid, benzoic acid, dehydroacetic acid and salicylic acid were analyzed by GC with capillary column. Benzoic acid and dehydroacetic acid in curry were interfered by flavor components, but there was no interference in case of tomato ketchup. Samples were pretreated with Sep-Pak $C_{18}$ cartridge and analyzed with HPLC to avoid any interference due to flavor components. The recoveries by HPLC were higher than those by GC. Recoveries of sorbic acid, benzoic acid and salicylic acid from curry were 79.9%, 71.2% and 64.4%, respectively. Recoveries of sorbic acid, benzoic acid and salicylic acid from tomato ketchup were 83.4%, 87.8% and 77.7%, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.4
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• pp.597-605
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• 2000

This study was investigated to compare the volatile flavor components in fuji, tsugaru, hongro and jonathan (Malus pumila M.). In the results of analyzing the volatie components of four varieties apples with GC-FID and GC/MS, 100, 68, 85 and 94 volatiles were identified in fuji, tsugaru, hongro and jonathan apples, respectively. Hexanal, butanol, (E)-2-hexenal, hexanol,3-methy-1-butanol, ethy1actate, ethyl butyrate, 2-methybutyl acetate and hexy1 acetate were major flavor components in the four varieties of apple, though there were several differences in composition of colatiles.